I know this is my second chocolate chip cookie recipe in this yearâs 12 Day Cookie Marathon, but this one has peanut butter.

Hello, peanut butter!

In real life when I get stressed, I bake chocolate chip cookies.

Not just a little stressed but dealing with a new job, a divorce, moving, selling a condo and a car in a different city kind of stressed. The kind of stress that not even a run or yoga can fix.
Chocolate chip cookies totally can. Theyâre magic like that.

You know what I love about these cookies other than the chewy texture, peanut butter chocolate flavor magic, and the hint of cinnamon? The fact that you donât need to chill the dough. Read: instant gratification.

I even scaled the recipe for you in grams so that you can have these cookies in your oven in under 10 minutes!

Pour yourself a tall glass of ice cold milk, grab a handful of cookies and prepare to be wowed.

Sidebar: If you see me baking chocolate chip cookies on the regular, I need a hug. A big one. Thank you. xoxo

Combine butter, peanut butter granulated sugar and brown sugar, and beat until creamy. Add eggs one at a time and beat after each addition; add vanilla with the last egg.

Slowly add flour mixture until just combined (5-7 additions); then stir in chocolate.

Make large balls of dough (about 1 Â½ inches in diameter) or you can use a 2 inch cookie scool and roll them into balls.

Bake at 350 for 15 minutes or until the outsides have browned but the centers still look soft. Cool for 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

Notes:

This dough is fabulous to freeze for those little moments when only a warm, chocolate chip cookie straight from the oven will do. Just make into balls and freeze in a zip-top bag. Bake per the instructions but they will take an extra 3-5 minutes.

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